Instructor: Richard Jones
Chef RICHARD JONES, of the Treehouse in East Nashville, takes you on a virtual journey along the Silk Road, which goes back 10,000 years to the first civilizations. Follow along online with chef Richard as he travels the ancient trade routes where spices and culture were exchanged, and then march into the present day, indulging in delicious satay from around the globe. The menu begins with pork belly yakitori and miso grilled eggplant and okra from Japan, making its way to Malaysia with emu satay then moving across to neighboring Indonesia with a chicken sate; all accompanied by a complementary peanut sate sauce. Class Materials kit includes enough ingredients for two people.
Class Fee: $50 (for two people).
Materials Fee: $45. Materials Fee includes a mostly assembled ingredients pack, enough for two people. Students will need to provide their own cooking utensils.
Materials Fee includes a mostly assembled ingredients pack. Students will need to provide their own cooking utensils:
- Grill pan and/or grill- Tongs- Several shallow pans/plates for skewers and preparation (4 each)- Serving plates and cutlery- Kitchen towels
Enrollment closes on Apr-15, 7 days before the class date (to ensure everyone gets their Class Materials in time).
Australian-born chef Richard Jones began his culinary journey in Adelaide, South Australia, where he trained at the Red Ochre Grill under chef Andrew Fielke.
His journey then brought him to Nashville, where he's called home for more than 20 years. After working with a number of renowned Nashville restaurants, in 2012 Richard joined the Green Door Gourmet as Executive Chef. Green Door Gourmet's farm-to-table philosophy resonated well with Richard, where his position was created not only to nourish the population of Nashville but also to develop recipes to help CSA (Community Supported Agriculture) members to better utilize produce as well as to further the education and encouragement of community-supported agriculture in the Middle Tennessee area. In 2020 Richard continued on his Tennessee journey, joining East Nashville icon the Treehouse as Executive Chef.
Chef Richard's work has seen him travel to Dallas, Texas, to represent Australia at the NBBQA "Dream Team" competition. In New Orleans, Louisiana, he was a runner-up in the Farm to Table international conference opening gala "Chef Taste Competition". He has also competed in the Omni Hotel’s inaugural Fish to Fork event at their Amelia Island Plantation Resort (Florida). Chef Richard has participated in various speaking engagements at the Nashville Public Library and the International Association of Culinary Professionals; as well as presenting in various TedX Ted Talks.
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